Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.
Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.
Add ingredients: Add the tomatoes and salt and pepper.
Simmer: Bring the chunky soup to a slow simmering boil until the tomatoes are broken down and nice and soft. Cover, reduce heat and simmer for 15 - 20 minutes.
Puree: Once soup is done, NOW ADD FRESH BASIL. Using an immersion blender, cup blender, or food processor, puree the soup until desired consistency. (Blend in batches if not using immersion blender) Season with more salt & pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like.
Serve: Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.
